Peel the shallots and cut into cubes. Finely grate orange and lemon peel, squeeze half of each orange and lemon.
Boil shallot cubes, orange and lemon peel in the fruit juice poured together, add cherry jelly, cherry liqueur and mustard, stir through and cook for about 10 minutes. Season with cayenne pepper.
Fill into glass bottles while still hot, seal, cool.
The sauce goes well with cold or warm meat or baked camenbert.
Related Recipes:
Poppy Seed Orange CakeDough: Preheat the oven to 190 °C (top and bottom heat). For the poppy seed sponge cake, whip the egg whites...
Beef Fillet in Savoy CoatA delicious mushroom dish for any occasion! Mushrooms rinse and soak in water. Season fillet with salt and...
Apple Snow Balls with Black Elderberry SauceRemove skin from apples, cut in half lengthwise and remove core. Boil apple juice, put apples in with cut side...
Apple DessertFor the apple dessert, peel the apple, cut in half, remove the core. Melt the sugar in a pan, add the apples...
Pineapple Ravioli with Passion Fruit Sauce and Curd Cheese Foam20 min (without marinating and freezing time), simply remove the skin from the pineapple and cut into narrow...
Avocado Shrimp CocktailFor the avocado shrimp cocktail, peel the orange so that the skin around the flesh is also removed. Cut the...
Glühweintaler(*) Enough for about twenty to twenty-five pieces. Cream butter and sugar until creamy. Season with the...
Ice Cream RecipesBasic recipe: Beat egg yolks with sugar until creamy and very pale yellow. In another baking bowl, whip...
Stuffed Peppers with Tomato Sauce and Potato-Olive PureeStuffed peppers with tomato sauce: 1. for the stuffing, cut the peppers in half lengthwise with the stem end...
Iced Tea VariationsFor the classic iced tea, first pour boiling hot water over Ceylon tea and let it steep for about 5 minutes...